These Sweet Peanut-Free Banana and Oat Mini Muffins are not just a delightful treat; they are a healthy, kid-friendly option that transforms simple ingredients into something truly special.
Ingredients
Scale:
2 large ripe bananas
1 ½ cups oat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup maple syrup or honey
⅓ cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1 large egg
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this.
Add the maple syrup (or honey), vegetable oil, vanilla extract, and egg to the mashed bananas. Mix until combined.
In another bowl, whisk together the oat flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; a few lumps are okay.
Scoop the batter into the prepared mini muffin pan, filling each cup about ¾ full.
Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
